Chicken ragout in red wine and vegetables

For the ragout:

• Prepare a stock.
• Cut the chicken into small pieces.
• Sauté the chicken.
• Simmer the onion and garlic cut into brunoise until tender and a little flour and add the sautéed chicken, the red wine and the stock until covering everything. Allow to cook uncovered.
• Check that the meat comes off the bone easily and adjust the flavour and thickness if desired.

SET UP

• Place the chicken on a plate and garnish with the vegetables.
• Serve with fresh crusty bread.